The Tart I Bring to Spring Brunch: Asparagus, Egg & Prosciutto
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- Serves
- 6
- Calories
- 579 kcal
- Carbs
- 21.00 g
Ingredients
- 1 sheetfrozen puff pastry, thawed
- to tasteextra virgin olive oil (for drizzling over tart)
- 2-3 tablespoonseverything seasoning spice
- 1/2 cupfresh basil leaves, torn if large
- 1/2 cupshredded Gruyere cheese
- 1 small bunchasparagus, ends trimmed
- to tasteflaky sea salt and black pepper
- 3 ouncesthinly sliced prosciutto
- 1 1/2 cupsarugula or watercress
- juice from 1/2lemon
- 4-6hard or soft-boiled eggs, quartered
Instructions
- 1
Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
- 2
Roll the puff pastry out a little to stretch it and then transfer to the prepared baking sheet, then prick the pastry with the tines of a fork.
- 3
Brush olive oil all over the dough, sprinkle with everything spice, 1/4 cup basil, and then top with cheese.
- 4
Arrange the asparagus in an even layer over the cheese and drizzle lightly with olive oil. Season with salt and pepper. Add the prosciutto on top.
- 5
Bake for 25-30 minutes or until the pastry is golden and the prosciutto is crisp.
- 6
Meanwhile, in a bowl combine the arugula, remaining 1/4 cup basil, lemon juice, drizzle of olive oil and a pinch each of salt and pepper.
- 7
Remove the tart from the oven and top with the greens, eggs, and a sprinkle more of everything spice.
- 8
Slice and EAT!